I salt the yolks and stir them in. The salt keeps the yolks from freezing into a rubbery mess that is hard to stir into recipes. The first eggs I froze were guinea eggs and I did not stir them or salt the yolks. MISTAKE! LOL! When I made brownies with them, I thawed and the yolks were still pretty solid, almost as solid as a soft boiled egg yolk. The salt just keeps them from getting that consistency when they are ready to be used. The brownies were still edible, but the egg just was not mixed in as well as it should have been. When I say "salt" them, that is lightly salt the yolk of the eggs, and then stir them as if you will be scrambling eggs. Then you pour them into the ice cube trays to freeze. Each egg cube is the equivalent of one fresh egg. So, when you start to use them, for each egg called for in the recipe, you thaw one egg cube to use instead of cracking a fresh egg. It's pretty simple, and very much useful when the girls aren't laying as many eggs as your family needs!